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12
Pepper Steak
1½ Lbs
Round steak, cut into thin strips
1
Clove
garlic,
minced
1 Cup
Chopped
onion
½ Tsp
Salt
¼ Tsp
Pepper
¼ Tsp
Ginger
1 Tsp
Sugar
½ Cup
Soy
sauce
1
Large green pepper, cut into thin strips
4
Tomatoes, cut into eighths, or 1 1-pound can whole
tomatoes, undrained
1 Lb
Can bean sprouts, drained
1 Tbsp
Cornstarch
½ Cup
Cold
water
1. Brown steak in cooking pot on range unit over medium heat. Transfer cooking
pot to heating base using hot pads.
2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy
sauce. Pour over steak. Cover and slow cook at LO (#3) for 6 to 8 hours or Med
(#4) for 4 to 5 hours.
3. Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook an
additional hour. Just before serving, increase heat to HI (#5). Combine
cornstarch and water. Gradually add to pepper steak, stirring until thickened.
Reduce to Keep Warm (#2) for serving. Makes 4 to 6 servings.
Corned Beef and Cabbage
3 – 4 Lb
Corned beef brisket
1
Medium onion, sliced
½ Tsp
Celery
seed
½ Tsp
Mustard
seed
1
Clove
garlic,
minced
1
Bay
leaf
Water
1
Small head cabbage, cut into wedges
1.
Place brisket with liquid and spices from package in cooking pot. Add onion,
celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover
brisket (about 4 cups). Cover and cook at LO (#3) for 7 to 9 hours or until brisket
is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at LO
(#3). Discard cooking liquid and spices. Makes 6 servings.
Содержание 84905
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